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Food Fortnight, Active Britain

Pubs - put British food on the menu in your local

Do you know where the food on your pub menu comes from? Is there a place for British food on the menu?

Ask to meet the owner of the pub and the pub chef out-of-hours. Explain to them why it is in their commercial interest to stock more British produce. Points you may like to make include: they will attract new customers and demand for quality, fresh, regionally-distinct, fully-traceable food is increasing - and customers are prepared to pay more for it.

Offer suggestions of how British food - or best, that of neighbouring farms - can be showcased on the menu. Explain how different, less commonly-used cuts of meats can be used to create delicious dishes. Pubs will be particularly interested if it means that by using cheaper cuts and types of meat they can reduce the unit-cost of a dish. For example, skirt in casseroles; chicken wings and legs in stews rather than the oft-used breast; mutton rather than lamb etc.

Suggest the pub teams up with local farms and a butcher to produce the portion sizes and cuts they require.

Remember to ask the pub to name the producer on the menu - provenance is the buzzword of the moment and many customers will pay more for a meal when they know where it is sourced from, particularly if it features local produce.

Resources available to help shops, pubs and restaurants take part: 'Britain's Regional Food & Drink: The Basics': advice on sourcing British meat, fruit, vegetables and dairy products and using them to maximise sales. [Follow this link] to download a copy to give to your 'local'.

Will you be asking the pubs what they are doing for Birtish Food Fortnight so we can source them?

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